Beer Can Chicken
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24.9g||0%|
|Saturated Fat 11.4g||0%|
|Total Carbs 65g||0%|
|Dietary Fiber 6g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 tablespoonsmelted butter, divided
1/2 teaspoonground cinnamon
1/2 teaspoonground cardamom (optional)
Salt and freshly ground pepper to taste
1 large onion, peeled and halved, divided
1 cuppitted dried apricots
1 cuppitted prunes
Preheat oven to 425° F. Remove giblets from chicken. Combine melted butter with cinnamon, cardamom, salt and pepper. Rub chicken with about 1 tablespoon of seasoned butter.
Combine remaining butter with honey and set aside.
Place 1/2 onion in body cavity of chicken. Slice remaining onion and reserve. Place chicken in a shallow roasting pan; roast for 30 minutes. Reduce oven to 375° F. Arrange reserved sliced onion and dried fruit around chicken and drizzle honey butter over all.
Continue to roast an additional 30 to 45 minutes, until chicken is well glazed and fruit and onion slices are tender, but still hold their shape.
When done, meat thermometer inserted in thickest part of thigh should register 180° F. Remove from oven and serve chicken with fruit and pan juices.
Twin Cities Fruit and Honey Roast ChickenAdd Your Comment